CHICKEN FAJITA QUESADILLAS
Reinvent your boring quesadilla with a grown-up spin! Flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
- Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
- On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
- Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
- Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 1/2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Navya Chander
[email protected]These quesadillas are so versatile. You can add any toppings you like.
Hasnain Abid
[email protected]I made these quesadillas in a skillet instead of a griddle. They turned out great!
Hollywood Wood
[email protected]I'm allergic to gluten, so I used corn tortillas to make these quesadillas. They were just as good as the regular flour tortillas.
Sea Rainey
[email protected]My kids loved these quesadillas! They're a great way to get them to eat their vegetables.
Maria Munoz
[email protected]I used a whole wheat tortilla and low-fat cheese to make these quesadillas healthier. They were still delicious!
Shatabdi Singha
[email protected]These quesadillas were perfect for a quick and easy weeknight meal. I'll definitely be making them again.
Fanta Cherif
[email protected]The quesadillas were a bit bland for my taste. I think I'll add some more seasoning next time.
Malone Hardick
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them!
Alyawo Hellen
[email protected]These quesadillas were a little too spicy for my taste, but my husband loved them. I think next time I'll use less chili powder.
Ali Mohd
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed these quesadillas. The chicken and cheese were so flavorful that I didn't even notice the bell peppers.
Adnan Amanat
[email protected]These quesadillas were so easy to make and they were delicious! I used a rotisserie chicken to save time, and the fajita seasoning gave the chicken so much flavor.
Samir Ayaz
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's also a great way to use up leftover chicken.
Melissa Herrera
[email protected]These chicken fajita quesadillas were a hit with my family! The filling was flavorful and juicy, and the quesadillas were crispy and golden brown. I will definitely be making these again.